12-16 oz spaghetti (or other pasta shape; the less you use, the thicker/creamier the sauce will be)
¼ cup EVOO
black pepper, to taste
½ lemon, juiced
¾ cup pasta water
pinch of salt
3 tbsp vegan butter
Instructions
Cook pasta according to pasta instructions.
In medium mixing bowl, combine nutritional yeast, cashew butter and miso paste. Stir until fully combined.
In medium skillet, add EVOO, pepper (to taste), and lemon. Cook over medium heat for roughly 3 minutes. Add in vegan butter, salt, pasta water and mixture in the medium skillet but turn off and remove from heat. Stir until fully combined.
Add the noodles, drained, into the skillet and toss until fully coated. Add ¼ cup more water to thin if needed. Serve and enjoy!
Supplies
medium mixing bowl rubber spatula medium skillet measuring cup strainer mixing spoon
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2021/01/vegan-cacio-e-pepe-recipe.html